Softly roasted layers of garlicky butternut squash sat in a bed of thyme infused cream before being topped with a crumble of punchy blue cheese for that flavoursome kick. When we first made this dish, we couldn't believe how unbelievably well the flavours complimented each other - it’s a true match made in heaven.
This is the perfect side dish to any Sunday roast or veggie-packed main dish and requires minimal preparation to pull together. We hope you enjoy it as much as we did making it.
Serves 6 as a side & takes 1.5 hours to make
Ingredients
2 large butternut squashes
5 sprigs of fresh thyme, leaves removed
6 garlic cloves, peeled and diced
2 tablespoons of quality olive oil
300ml single cream
150g blue cheese
Small squeeze of honey
Pinch of sea salt
Preheat the oven to 190C, fan setting.
Slice both butter squashes into thin circular pieces widthways (around 1cm thick), scoping out the seeds before doing so when you get to the fatter end.
Place the squash circles into a large mixing bowl and add the thyme leaves, chopped garlic, olive oil and a pinch of salt.
Mix well until everything comes together and all of the squash circles are coated in the oil and herbs.
Arrange the squash slices around the inside of a casserole dish (we like to use a round casserole dish and arrange them in a circular motion).
Cover with foil and cook in the oven for 45 minutes.
After 45 minutes, remove from the oven. Pour the cream over the top before scattering with blue cheese and adding a drizzle of honey. Finish with a good crack of black pepper before placing back in the oven (uncovered) for 35-40 minutes until golden and delicious. Once cooked, remove from the oven and serve immediately.
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